Turmeric For Cancer Prevention

Turmeric (Curcuma longa), a reputed member of the family Zingiberaceae, is known for its multiple benefits ranging from medicines to food. It is extensively used as a food preservative, spice, and coloring agent in India, China and South-East Asia. Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. This herb has a very good taste and aroma. Its flavor is peppery, warm and bitter while its fragrance is mild yet slightly reminiscent of orange and ginger, to which it is related.

The plant is also considered as auspicious and is a part of religious rituals. The rhizome is a rich source of carbohydrates, proteins, fats, minerals and essential oils. Curcumin, one of the components found in turmeric is anti inflammatory, antibacterial, antioxidant, chemopreventive, anticoagulant, anti-mutagenic, anticoagulant, diuretic, depurative, antidiabetic and antifungal in nature.

Curcumin has emerged as a potent multimodal cancer-preventing agent that targets various causative factors involved in cancer development. It intervenes at each stage in the complex sequence of cancer development, progression, invasion, and ultimately metastasis to healthy tissues. Curcumin also synergizes with standard chemotherapy drugs, helping to boost their efficacy and potentially reduce the dose of toxic chemotherapy products, minimizing needless harm and suffering for cancer patients.

The anti-inflammatory, antioxidant, and gene-regulating mechanisms of curcumin have yielded compelling results in combating a remarkably broad array of cancers, including those of the breast, uterus, cervix, prostate and GI tract. A burgeoning body of research demonstrates curcumin’s potential to counter cancers of the blood, brain, lung, and bladder as well. Curcumin is also emerging as a potentially effective intervention for pancreatic cancer- one of cancer’s most lethal and aggressive forms.

Turmeric is used as a spice in Indian kitchens, as well has various medicinal and therapeutic uses. Owing to its aroma and coloring property, powdered or grated form of turmeric is used in food preparations.

Sources

• American cancer society website:http://www.cancer.org/
• Bachmeier BE, Killian P, Pfeffer U, Nerlich AG. Novel aspects for the application of Curcumin in chemoprevention of various cancers. Front Biosci (Schol Ed). 2010 Jan 1;2:697-717.
• Ravindran J, Prasad S, Aggarwal BB. Curcumin and cancer cells: how many ways can curry kill tumor cells selectively? AAPS J. 2009 Sep;11(3):495-510.
• Cai XZ, Wang J, Li XD, et al. Curcumin suppresses proliferation and invasion in human gastric cancer cells by downregulation of PAK1 activity and cyclin D1 expression. Cancer Biol Ther. 2009 Jul;8(14):1360-8.
• Lin L, Hutzen B, Zuo M, et al. Novel STAT3 phosphorylation inhibitors exhibit potent growth-suppressive activity in pancreatic and breast cancer cells. Cancer Res. 2010 Mar 15;70(6):2445-54.
• Purkayastha S, Berliner A, Fernando SS, et al. Curcumin blocks brain tumor formation. Brain Res. 2009 Feb 10.
• Kelkel M, Jacob C, Dicato M, Diederich M. Potential of the dietary antioxidants resveratrol and curcumin in prevention and treatment of hematologic malignancies. Molecules. 2010;15(10):7035-74.

Garlic and Cancer Prevention

Garlic (Allium sativum)

A native to Central Asia, Garlic (Allium sativum) of the family Liliaceae has historically been prized for both culinary and medicinal use. It has the strongest flavor of all the alliums. A hardy perennial, garlic grows as bulbs, which are made up of cloves. Garlic is unique because of its high sulphur content.

In addition to this, garlic contains arginine, oligosaccharides, flavonoids and selenium, all of which are said to be beneficial to health. The characteristic odour and flavor of are garlic comes from sulphur compounds formed from allicin. The latter is the major precursor of garlic’s bioactive compounds, formed when garlic bulbs are chopped, crushed, or damaged. 

Several studies show an association between increased intake of garlic and reduced risk of certain cancers, including cancers of the stomach, colon, oesophagus, pancreas and breast. An analysis of data from various studiesshowed that the higher the amount of raw and cooked garlic consumed, the lower the risk of stomach and colorectal cancer.

Several compounds are involved in garlic's possible anticancer effects. Garlic contains allyl sulphur and other compounds that slow or prevent the growth of tumor cells. Allyl sulfur compounds, which occur naturally in garlic and onions, make cells vulnerable to the stress created by products of cell division. Because cancer cells divide very quickly, they generate more stressors than most normal cells. Thus, cancer cells are damaged by the presence of allyl sulphur compounds to a much greater extent than normal cells.

Garlic cloves

Protective effects from garlic may also arise from its antibacterial properties or from its ability to block the formation of cancer-causing substances, halt the activation of cancer-causing substances, enhance DNA repair, reduce cell proliferation, or induce cell death.

Although garlic has been used safely in cooking, excessive consumption can cause some side effects, in addition to strong breath and body odour. Ingestion of fresh garlic bulbs, extracts or oil on an empty stomach may occasionally cause heartburn, nausea, vomiting and diarrhea. Some studies suggest that garlic can lower blood sugar levels and can occasionally cause allergies.

Sources

• National Cancer Institute: http://www.cancer.gov/
• Milner JA. Garlic: Its anticarcinogenic and antitumorigenic properties. Nutrition Reviews 1996; 54:S82–S86
• Fleischauer AT, Arab L. Garlic and cancer: A critical review of the epidemiologic literature. Journal of Nutrition 2001; 131(3s):1032S–1040S. 
• Milner JA. Mechanisms by which garlic and allyl sulfur compounds suppress carcinogen bioactivation. Garlic and carcinogenesis. Advances in Experimental Medicine and Biology2001; 492:69–81.
• Boon H, Wong J. Botanical medicine and cancer: A review of the safety and efficacy. Expert Opinion on Pharmacotherapy 2004; 5(12):2485–2501.

Eating Cruciferous Vegetables may Help Prevent Cancer!

Cruciferous Vegetables and Cancer Prevention

Cruciferous vegetables are part of the Brassica genus of plants. They include kale, radish, turnip, cauliflower, cabbage, broccoli, etc. Cruciferous vegetables contain vitamins, minerals, other nutrients, and chemicals known as glucosinolates. Glucosinolates break down into several biologically active compounds that are being studied for possible anticancer effects. Some of these compounds have shown anticancer effects in cells and animals, but the results of studies with humans have been less clear.

A review of research published in the October 1996 issue of the Journal of the American Dietetic Association showed that 70% or more of the studies found a link between cruciferous vegetables and protection against cancer. Cruciferous vegetables are rich in nutrients, including several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K, folate and minerals. They also are a good fiber source.  In addition, cruciferous vegetables contain a group of substances known as glucosinolates, which are sulfur-containing chemicals.

These chemicals are responsible for the pungent aroma and bitter flavor of cruciferous vegetables. Indoles and isothiocyanates have been found to inhibit the development of cancer in several organs in rats and mice, including the bladder, breast, colon, liver, lung, and stomach. Studies in animals and experiments with cells grown in the laboratory have identified several potential ways in which these compounds may help prevent cancer.

Another way cruciferous vegetables may help to protect against cancer is by reducing oxidative stress. Oxidative stress is the overload of harmful molecules called oxygen-free radicals, which are generated by the body. Reducing these free radicals may reduce the risk of colon, lung, prostate, breast, and other cancers.

Vegetables and herbs that are readily available contain some of the most potent cancer-fighting compounds found in all of nature. Natural phytonutrients derived from cruciferous vegetables such as broccoli, cauliflower, and watercress, along with powerful antioxidant polyphenols such as carnosic acid and carnosol from rosemary, offer powerful, broad-spectrum support for maintaining healthy estrogen metabolism and protecting against the ubiquitous, cancer-provoking agents encountered every day in our environment.

Incorporating these extraordinarily potent, plant-based compounds in a daily supplementation program is a safe, effective, and inexpensive way to guard against many of today’s most common and lethal cancers.

Can High Fiber Diet Help Prevent Prostate Cancer?

Can High Fiber Diet Help Prevent Prostate Cancer?

Scientists have studied that the rate of prostate cancer occurrence is similar among Asian and Western societies, yet the rate of disease progression is much higher in Western men, leading to a significantly increased death rate among this population. 

Why?  A University of Colorado Cancer Center study published in the January 2013 issue of the journal Cancer Prevention Research shows that the answer may be a high-fiber diet, which may have the clinical potential to control the progression of prostate cancer in patients diagnosed in early stages of the disease.

High Fiber Diet to Prevent Prostate Cancer

Researchers developed a mouse model to test the influence of inositol hexaphosphate (IP6), a major component of high-fiber diets, on the progression of prostate cancer tumors and subsequent malignant growth. Mice with existing prostate cancer were divided into two groups. The first group was fed a standard diet with the addition of IP6, while the second group received the same diet and served as a control group.

The lead study author, Dr. Komal Raina noted "The study's results were really rather profound. We saw dramatically reduced tumor volumes, primarily due to the anti-angiogenic effects of IP6."Scientists determined that the bioactive compound kept prostate tumors from making the new blood vessels they require to supply themselves with energy. Without this energy, prostate cancer can't grow. Additionally, they found that the cancerous tumor cells metabolized glucose at a much slower rate, inhibiting their ability to grow from their preferred fuel source.

Dr. Raina concluded "Researchers have long been looking for genetic variations between Asian and Western peoples that could explain the difference in prostate cancer progression rates, but now it seems as if the difference may not be genetic but dietary. Asian cultures get IP6 whereas Western cultures generally do not." Boost your natural intake of IP6 and fiber by adding six to ten servings of fresh vegetables, fruit and legumes to your daily diet to significantly lower the risk of prostate cancer and most other forms of cancer. 

Sources
http://www.sciencedaily.com/releases/2013/01/130109162032.htm
http://cancerpreventionresearch.aacrjournals.org/content/6/1/40

Wheat Grass for Cancer Prevention!

Wheat Grass for Cancer Prevention!

Cancer has become a major killer in modern world and is thought to be related to factors such as genetics, environmental toxins and immune system dysfunction. A healthy immune system is often able to keep cancerous processes in check, although modern lifestyles hamper immunity in many ways. In addition to stress, over-medication and chronic infections, malnutrition are primary causes of weakened immune response. Although there is no single cure for cancer, super foods such as wheat grass is said to help the immune system to function optimally and provide an internal environment that cancer cells do not flourish in.

  

Wheat grass, obtained from common wheat plant (Triticum aestivum), is one of the most nutritious substances containing over 90 minerals like potassium, calcium, magnesium and sodium. It is also rich in essential enzymes such as protease which assists in protein digestion, cytochrome oxidase, a reputed antioxidant, amylase known to facilitate digestion, lipase which is a fat splitting enzyme, transhydrogenase said to strengthen the heart & superoxide dismutase known for its ability ameliorate the effects of radiation and slow down aging. Wheat grass is also known to be a good source of amino acids (such as arginine, serine, absenisic, lysine, aspartic acid, glycine, alanine, methionine, leucine, tryptophane, phenylalanine, valine), which are the building blocks of proteins, essential for growth & regeneration.

Wheatgrass is beneficial for our health in many ways. It is a great source of vitamins B, C, E and carotene which act as antioxidants and destroy free radicals and hence, cleanse the body off the same. Studies reveal that the chlorophyll present in wheat grass is almost identical to the haemoglobin found in RBCs of the blood with the only difference that the central element in chlorophyll is magnesium and in hemoglobin, it's iron. Therefore, it is useful for those suffering from anemia. Wheat grass also keeps a check on the blood pressure by dilating the blood pathways though out the body, promote metabolism and energize the body.

Being highly antibacterial, wheat grass alkalizes and detoxifies the lymph and blood cells, helping the body to rebuild and transport toxins out of the body quickly and effectively. Several laboratory studies have highlighted the role of wheat grass as protectors against carcinogens (cancer causing agents) as it reduces the absorption of a number of potent carcinogens, detoxifies the liver and neutralizes polluting elements within the blood.

Because it is high in saponin, wheat grass helps to detoxify the body by increasing the elimination of hardened mucous, crystallized acids and solidified, decaying fecal matter and thus, provides an optimum nutritional environment inside the body system. Wheat grass is an extremely effective way of boosting the immune system to fight against diseases. It also contains several active enzymes which play a major role in breaking down fats, undertaking biological functions and assist hugely in weight loss.

Wheat grass also regulates blood sugar levels in the blood and is quite beneficial for diabetics. It also treats weakness and fatigue as it is immediately absorbed in the blood stream and gives instant energy.  It contains antioxidants which repair damaged cells and rejuvenates aging cells. Last but not the least, it also improves digestion & metabolism.

Most nutritionists recommend a diet of whole, nutrient-dense foods for people undergoing cancer treatment or seeking protection from cancer recurrence, and wheat grass juice may be a healthy addition to this type of diet.

How to Grow Wheat Grass at Home?

It is possible to grow wheat grass at home. It usually takes 6-9 days for the seed to germinate & develop into grass that is ready for juicing. If the seeds are kept at temperature around 70 degrees, it will last for long. The fresh grass should be cut & juice within a week, after that it will lose its benefits & would become bitter. 

For growing the plant, sprout the seeds in water for 6- 10 hours. Fill a 4-inch deep seed tray with a mix of peat moss and top soil. Drain the seeds & sprinkle them evenly over the soil, then cover them with top soil. Water the tray lightly without disturbing the evenness of the soil. Set the tray in direct sunlight and continue watering as needed. When the grass grows 7 inches tall (takes about 7-10 days), harvest and juice as required.

Wheat grass is also available in many health food stores as fresh produce, tablets, juice and powder. 

Foods for Cancer Prevention

Eating well can lower your chance of developing cancer. In fact, nutrition guidelines for cancer prevention are similar to those for preventing other diseases like heart disease and diabetes. Here are some general guidelines to help reduce your cancer risk with diet: 

Keep a Healthy Weight- Be as lean as possible without becoming underweight. Being overweight or obese is related to as many as one in five cancer-related deaths. Exactly how weight affects cancer risk is unclear. Weight is most closely connected with cancers of the breast and uterus in postmenopausal women. Other cancers associated with obesity include thyroid, gall bladder, esophagus, pancreas, colon and rectum, breasts (after menopause) & the kidneys.

Limit Calorie-Dense, Nutrient-Deficient Foods- Reduce your intake of foods with added sugars and fats that provide a lot of calories but few nutrients. Calories add up fast with calorie-dense foods, which can lead to weight gain and leaves little room for more healthful, cancer-preventive foods. 

Eat Vegetables, Fruits, Whole Grains and Legumes- Eating plenty of fruits and vegetables, including beans, is linked with a lower risk of lung, oral, esophageal, stomach and colon cancer. At this point, it’s not clear which components in vegetables and fruits are most protective against cancer. So enjoy a variety of whole foods naturally-rich in nutrients. Make half your plate fruits and vegetables and at least half your grains whole grains. Beans and peas may be counted as part of the Protein Foods Group or as a vegetable. Also, eating a diet rich in these plant-based foods can help you stay at a healthy weight. 

Moderate Your Meat Portions- No consistent evidence links protein intake to increased or lowered risk of most cancers. Some studies suggest a link between colon cancer and eating large amounts of red meat, especially processed meat such as ham, bacon and hot dogs, but this research is inconclusive. Your best bet is to enjoy protein in moderation. Consider filling your plate with beans, grains and vegetables.

Limit Alcohol- Evidence suggests all types of alcoholic drinks may increase your risk of a number of cancers, including cancer of the mouth, pharynx, larynx, esophagus, breast and colon. It’s unclear exactly how alcohol affects cancer risk. It is considered more harmful when combined with smoking. If consumed at all, limit alcoholic drinks to no more than one drink daily for women and two for men.

Consume Less Salt- In cultures where people eat a lot of salt-preserved foods, salt-cured and salt-pickled food, the risk for stomach, nasopharyngeal and throat cancers may be higher. Although no evidence suggests that the amounts of salt used in cooking or flavoring foods affect cancer risk, it is known to raise the risk of high blood pressure and heart disease, which is why reducing sodium intake is recommended.

Most of the sodium in our diets comes from processed foods, rather than salt we add as a seasoning. Read food labels to learn exactly how much sodium is a product. Everyone, including kids, should reduce their sodium intake to less than 2,300 milligrams of sodium a day (about 1 tsp of salt). Adults age 51 & older, African Americans of any age, and individuals with high blood pressure, diabetes, or chronic kidney disease should further reduce their sodium intake to 1,500 mg a day.

What about Supplements? Whole foods are your best bet for reducing your risk of cancer, not supplements. Research suggests the synergy between nutrients found naturally in foods offers a protective effect. The best sources of nutrients for cancer prevention are nutrient-rich whole foods and healthful beverages.

Source: Academy of Nutrition and Dietetics http://www.eatright.org/Public/content.aspx?id=9904

Cancer Signs that Females Shouldn't Ignore!

Difficulty in Swallowing

If you have difficulty swallowing, you may have already changed your diet so chewing isn't so difficult, perhaps turning to soups or liquid foods such as protein shakes. But that difficulty could be a sign of a GI cancer.

Unexplained Weight Loss

Many women would be delighted to lose weight without trying. But unexplained weight loss -- say 10 pounds in a month without an increase in exercise or a decrease in food intake -- should be checked out.

Skin Changes

Most of us know to look for any changes in moles -- a well-known sign of skin cancer. But we should also watch for changes in skin pigmentation. If you suddenly develop bleeding on your skin or excessive scaling, that should be checked.

Fever

If you have a fever that isn't explained by influenza or other infection, it could point to cancer. Fevers more often occur after cancer has spread from its original site, but it can also point to early blood cancers such as Leukemia, according to the American Cancer Society. Other cancer symptoms can include jaundice, or a change in the color of your stool.

Fatigue

Fatigue is another vague symptom that could point to cancer -- as well as a host of other problems. It can set in after the cancer has grown, but it may also occur early in certain cancers, such as leukemia or with some colon or stomach cancers, according to the American Cancer Society.

Persistent Cough

Coughs are expected with colds, the flu, allergies, and sometimes are a side effect of medications. But a very prolonged cough -- defined as lasting more than three or four weeks -- should not be ignored.

Bloating (Abnormal general swelling/increase in diameter of the abdominal area)

Bloating is so common that many women just live with it. But it could point to ovarian cancer. Other symptoms of ovarian cancer include abdominal pain or pelvic pain, feeling full quickly -- even when you haven't eaten much -- and urinary problems, such as having an urgent need to go to the bathroom. If the bloating occurs almost every day and persists for more than a few weeks, you should consult your physician.

Pain

As people age they seem to complain more of various aches and pains, but pain, as vague as it may be, can also be an early symptom of some cancers, although most pain complaints are not from cancer.

Gnawing Abdominal Pain and Depression Any woman who's got a pain in the abdomen and is feeling depressed needs a check-up. Some researchers have found a link between depression and Pancreatic Cancer, but it's a poorly understood connection.

Indigestion

Women who have been pregnant may remember the indigestion that occurred as they gained weight. But indigestion for no apparent reason may be a red flag. It could be an early clue to cancer of the stomach or throat.

Mouth Changes

Smokers should be especially alert for any white patches inside the mouth or white spots on the tongue, according to the American Cancer Society. Both can point to a precancerous condition called leukoplakia that can progress to oral cancer.

Changes in the Lymph Nodes

If you notice a lump or swelling in the lymph nodes under your armpit or in your neck -- or anywhere else -- it could be worrisome.

Breast Changes

Most women know their breasts well, even if they don't do regular self-exams, and know to be on the lookout for lumps. But that's not the only breast symptom that could point to cancer. Redness and thickening of the skin on the breast, which could indicate a very rare but aggressive form of breast cancer, inflammatory breast cancer, also needs to be examined.

Between-Period Bleeding or Other Unusual Bleeding

''Premenopausal women tend to ignore between-period bleeding,". They also tend to ignore bleeding from the GI tract (Stomach & Intestine), mistakenly thinking it is from their period. But between-period bleeding, especially if you are typically regular, bears checking out, she says. So does bleeding after menopause, as it could be a symptom of endometrial cancer. GI bleeding could be a symptom of colorectal cancer.

Blood in the Wrong Place

If you notice unexpected blood in your urine or your stool. It could be colon cancer. Blood during unusual days is something very alarming.